Bake a frozen halibut filet and vegetables in a cast-iron skillet.

How to Bake a Frozen Halibut Filet

by Chuck Douros

For some, the prospect of handling and cooking halibut filets is intimidating. When you bake frozen halibut filets directly in the oven at medium-high heat, the filets are easier to handle than fresh fish, and the flavor is just as robust. If there's one golden rule to baking mouth-watering, frozen halibut filets, it's to take great care so that you don't overcook it. The flesh of a perfectly cooked filet is glistening, moist and opaque with a delicate aroma.


Rinse the frozen filet under gently running cold water to remove any undesired foreign materials such as ice flakes, packaging paper, tiny pin bones and scales. Don't let the frozen filet thaw or linger in the water.

Pat dry each filet with a paper towel, taking care not to let the paper towel shred or stick to the filet. Place the frozen halibut filets in an oiled baking dish or cast-iron skillet, leaving a small gap between each filet for even cooking.

Coat both sides of each filet with canola oil, peanut oil or any other quality cooking oil with a high smoke point. Season one side of the halibut with salt and pepper. You can also squeeze fresh lemon juice liberally over the top.


Preheat your oven to 450 degrees Fahrenheit and position the oven rack in the middle of the oven.

Bake, uncovered, on the middle rack in your oven. Plan to bake the filets for about 10 minutes for each inch of thickness.

Baste the filets with melted butter and pan juices after they have been cooking for five to seven minutes.

Remove the fish from the oven once it is glistening, and opaque. It will be flaky, tender and moist. Cover the tender filet with your favorite sauce, or just sprinkle a little more lemon juice on top. Garnish, and serve it immediately, while it's still piping hot.

Items you will need

  • Paper towels
  • Oven-safe oiled baking dish or cast-iron skillet
  • Melted butter or oil
  • Seasonings, fresh lemon juice


  • When shopping for frozen halibut, look for “U.S. Grade A” quality. Grade A fish filets typically have the finest flavor and lowest odor.
  • Complement your halibut with a freshly prepared, tomato-based piquant sauce.


  • If your oven is equipped with a convection feature, turn off the convection fan. Circulated heat will dry the fish out faster than a conventional oven.

About the Author

Chuck Douros is a writer, journalist, copywriter and editor. He specializes in writing SEO optimized website content for business enterprise. He writes web-based news, personal profiles and product reviews. Douros’s writing credits include articles for the Boy Scouts of America. He is the chief Mad Gab writer for Mad Gab Online and studied broadcast communication at San Francisco State University.

Photo Credits

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